Step 1: Make the Cookie Dough : Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. In a large bowl, cream together butter, brown sugar, and white sugar until light and fluffy (about 2 minutes). Beat in the eggs one at a time, followed by vanilla extract. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in chocolate chips.

Step 2: Shape and Bake the Cookies : Scoop dough into 2-tablespoon portions and place them 2 inches apart on baking sheets. Bake for 10–12 minutes, until edges are golden but centers look slightly underbaked (they’ll firm up as they cool). Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Tip: You want cookies that are chewy, not crispy, so they stay soft even after freezing.

Step 3: Soften the Ice Cream : Let your chosen ice cream sit at room temperature for 10–15 minutes until soft enough to spread but not melted.

Step 4: Assemble the Sandwiches : Lay half of the cookies upside down. Scoop about ¼ cup of ice cream onto each cookie and gently press another cookie on top to create a sandwich. Smooth the sides with a spatula or the back of a spoon. Optional: Roll the sides in mini chocolate chips, sprinkles, or chopped nuts for a fun finish.

Step 5: Freeze the Sandwiches : Place assembled sandwiches on a baking tray and freeze for 1–2 hours until firm. Once frozen, wrap each sandwich individually in plastic wrap and store in an airtight container.